Churro Cheesecake Bars

Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.

Churro Cheesecake Bars are the perfect sweet treat to your next get together. My entire family went crazy for these decadent bars, and I bet yours will too! For more churro inspired recipes try Churro Funnel Cake, Churro Toffee, and Angel Food Cake Churro Bites.

Churro cheesecake bars on a wooden table

Cinnamon & Sugar

When I want my house to smell like Christmas, anything with cinnamon sugar tops the list! Not only do these Churro Cheesecake Bars make your house smell amazing, they are absolutely scrumptious!

They are a perfect combination of two wonderful desserts – churros and cheesecake. Seriously so amazing! Every bite is melt in your mouth delicious.

A sopapilla is a Mexican/ Latin American dish that is a fried bread dessert. It has become popular to serve it with cinnamon. This recipe is very similar to that with the addition of cheesecake in between the layers of the sopapilla.

Churro Cheesecake bars stacked on a white plate

Churro Cheesecake Recipe

CINNAMON & SUGAR. Combine ½ cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.

CREAM CHEESE. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.

LAYER. Spray a 9×13″ pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.

DOUGH. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan.

LAYER. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.

BAKE. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

Dough rolled out then pressed in a baking dish

Tips + Variations

To make these churro bars more fruity, add a layer of fruit filling on top of the cream cheese layer. The ones that I would suggest would be apple or strawberries. Either make your own fruit filling or use a canned one.

Before cutting and serving, let them cool for about an hour in the fridge before slicing and serving them. We really like to eat ours at room temperature or even colder than that! Keep them covered after slicing to avoid them drying out! To serve these you may or may not have to use a fork, it depends on how set your bars are. 

Variations

  • To imitate a filled churro you can drizzle the top of the bars with caramel, chocolate, or cream
  • Use a blend of cinnamon/nutmeg to get a deeper flavor

Easy churro cheesecake bars covered in cinnamon and sugar

Storing Info

STORE leftovers in the refrigerator and eat for up to 3 days after making them. If you would like to eat them later you can warm them up in the microwave, one at a time, for 5-15 seconds.

We haven’t personally tried to FREEZE them, but if you do you need to make sure they are stored in an airtight container with pieces of parchment paper between layers of the bars. Freeze them for up to 3 months. When you’re ready to devour them after freezing let them defrost on the counter until completely thawed.

Melt in your mouth churro cheesecake bars

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Churro Cheesecake Bars Recipe

5 from 10 votes
Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9
Calories 100 kcal
Author Lil' Luna

Ingredients

Cinnamon Sugar Mixture:

  • 1/2 cup sugar
  • 2 Tbsp ground cinnamon

Filling

  • 2 8oz packages cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla

Crust

  • 2 8oz Pillsbury crescent dough sheets

Instructions
 

  • Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
  • Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
  • Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
  • Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).
  • Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim long sides an inch or so and place it on top of the filling.
  • Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

Notes

If you can find the unperforated crescent dough sheets, you don't have to pinch the seams together.

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Recipe adapted from The Recipe Critic.


Two of my favorite desserts in one! YUM! Thank you, Kara! For more great recipes from her, be sure to head on over to Creations by Kara.

 

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About the Author

Kara Cook

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments:

  1. If i am making these the day before will they still be good?

    do you REFRIGERATE after they have cooled?

        1. That’s a good question! I haven’t tried splitting an egg! I would use an 8×8 & try the whole egg first.

  2. After they come out of the oven, do you put it in the fridge to cool before cutting? If so, how long?

    1. I would let it cool before cutting. You can either just leave out on the counter or stick in the fridge, if you want 😉

  3. 5 stars
    These are incredible… one of the best Desserts weve made!! We literally cant stop eatinG them.
    Have you ever frozen them? Curious how THEY’D turn out. Thank you!!

    1. I am so glad you think so 😉 I personally have not tried freezing them. I am thinking they would be ok, but I would need to try.

    2. What if you would want to make the dough from scratch? Do you have a recipe for that? Love thIs idea!!

    1. After they are done baking, yes you can store in the fridge. I usually leave mine covered on the counter. They don’t seem to last long around here with kids loving them 😉

  4. 5 stars
    I made these Several times now and they are amazing! But i was wondering if I am able to feeeze theM after baking? And if so how would i defrost them?

    1. I personally haven’t tried, but they should be ok. I would just take them out & leave on the counter to defrost.

  5. 5 stars
    This was so easy and everyone loved them!!!! not overly sweet to appeal to dessert haters, but just sweet enough to satisfy the cravings. i enjoyed these slightly warm / room temp, but they were also great chilled.

    now that it’s the autumn, i’m thinking of adding some pumpkin puree to the filling.

      1. Made this this evening!!! Took it out of the oven about an hour ago. Waiting so we can try it with some milk. Lol! ❤️❤️❤️

  6. 5 stars
    She does it again. These are so
    Simple and a family favorite. The texture is perfect and I love how easy it is to change to
    Create different flavor combinations. Although I usually just make it as is!